Bringing the stories and spices of Bengal to life, Chef Ananya Banerjee curates an unforgettable menu for the Delhiites, for ten days, that celebrates the region’s rich love for the food culture, writes ABHI SINGHAL
The Bengali culture always makes you feel so alive and the Bengali feast is to die for in the case pf food lovers. So, for ten special days, the essence of Bengal will be live at the The Suryaa, New Delhi with “Taste of Bengal”, that is a grand celebration of food, flavour and nostalgia. The heart behind the entire finger licking food is Chef Ananya Banerjee, whose love for Bengal’s food traditions shines through every plate.
The buffet spread showcases an impressive line-up of Bengali classics. Start with Bhetki Paturi, where mustard-marinated fish is gently wrapped in banana leaves and pan-fried to perfection. For the savours of the non vegetarian you can try the ever-popular Keema Egg Devil, a favourite from Kolkata’s street food scene that wraps spiced minced meat around a boiled egg, fried until golden and crisp.
In the starters you also have Ghugni tart — a contemporary take on Kolkata’s classic yellow pea curry, served in a delicate tart shell, Beetroot Croquette cylinder — a crisp, deep-fried beetroot and potato croquette with subtle spice, served with delicate garnish. These will not let you keep up the space for the upcoming main course.
The main courses feature the much-loved Kosha Mangsho, a slow-cooked mutton dish rich with spices. Pair it with puffed Luchi or the fragrant yellow Basanti Pulao for a truly satisfying plate. And for those with a sweet tooth, the Baked Rasogolla is a must — a gentle twist on Bengal’s iconic sweet that’s both comforting and indulgent.
The Vegetarian Thali had the Lebu pata bhaat — fragrant gobindobogh rice infused with citrusy gondhoraj leaves for refreshing aroma, Bengali Aloo Dum — baby potatoes slow-cooked in lightly spiced tomato cumin. The taste of Chholar Dal with Narkel & Kishmish made with thick Bengal gram dal cooked with coconut slivers and sweet raisin will become your favourite eventually.
The desert is the last and the best. You will have the sweetness of Makha Shondesh in kunafa basket — Soft, Kneaded Bengali sandesh delicately in a crisp kunafa nest. The Kheer Komala — A velvety milk pudding infused with fresh oranges and citrus zest will make your taste buds feel weak on food.
But this festival is about more than just what is on the plate. The Suryaa has turned its dining space into a little slice of Bengal with Live kitchen counters let diners watch dishes come to life, while traditional music adds a soothing background, completing an atmosphere that feels like stepping into a Bengali home.
The sweetest Grand Finale
The dessert spread is a poetic end to the Bengali feast. You will get to relish the Makha Shondesh served in a crisp kunafa basket — soft, kneaded, and delicately sweet.
Then, surrender to the charm of Kheer Komala, a silky milk pudding laced with fresh oranges and citrus zest.
A gentle, flavourful finale that lingers on the palate long after the last bite.
Fact Sheet -
Taste of Bengal
Where: The Suryaa, New Delhi
When: 25th April - 4th May 2025
Timings: 7:00 PM - 11:00 PM
Price: Dinner Buffet at INR 2399++
